Clean the mussels really well, scrubbing the outsides and removing the beards, and discard any that are damaged, open or do not close when tapped on the side of the sink. Put them into a large ...

Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on size.

Sweat onions and butter in a medium pot until translucent, approx 5 minutes. Add celery and garlic and sweat until garlic is translucent. Add flour and cook, stirring, for an additional minute.

2 lbs. of Prince Edward Island Mussels5 ears of corn2 shallots, thinly sliced2 chile de arbol peppers1 sprig of thyme3 Tbs of olive oil1 1/2 Tbs of garlic confit (can substitute with minced garlic)6 ...

My husband and I just came back from Piedmont (one of our favorite restaurants) and shared a delicious mussel and bacon chowder. It had lots of mussels sitting in a creamy broth with plenty of diced ...

1. In a soup pot over medium heat, melt the butter. Add the onion, celery, thyme, salt, and pepper. Cook, stirring occasionally, for 5 minutes,. 2. Add the tomatoes ...

Lucky New Englanders live close to the source of good mussels from Massachusetts, Maine, and Prince Edward Island (sold as PEI mussels). Whether wild or cultured (both are good), modern mussel ...

There are legions of clam chowder devotees out there. Some are transplanted Dakotans who live on the seafood-rich coasts; others are inland flatlanders who believe that good chowder can be had a ...

Charleston chef Mike Lata uses whatever whitefish is fresh for this chunky chowder with cubes of celery root, parsnips, ...